2 kg of cod, in thick chunks
2 large onions, cut into rings
4 cloves of garlic, minced
black pepper to taste
2 tablespoons of dried oregano
4 sprigs of thyme, crushed
1/4 cup of olive oil
colorau to taste (optional)
For the potato puree
1 1/2 kg of potatoes
3/4 cup of milk
1/2 cup of butter
1/2 teaspoon of nutmeg
For the mayonnaise
5 egg yolks
1 egg white
3/4 cup of olive oil
1 tablespoon of lemon juice
2 kg of cod, in thick chunks
2 large onions, cut into rings
4 cloves of garlic, minced
black pepper to taste
2 tablespoons of dried oregano
4 sprigs of thyme, crushed
1/4 cup of olive oil
colorau to taste (optional)
For the potato puree
1 1/2 kg of potatoes
3/4 cup of milk
1/2 cup of butter
1/2 teaspoon of nutmeg
For the mayonnaise
5 egg yolks
1 egg white
3/4 cup of olive oil
1 tablespoon of lemon juice
Soak the cod in cold water for 24 hours
Remove, place it in a baking dish and season with garlic, onion, oregano, thyme, olive oil, and colorau (optional)
Mix well and bake until the cod is cooked through
Remove and reserve
For the puree
Peel the potatoes and boil them in water with salt
Drain and mash
Place the resulting mixture in a pan, add milk, butter, nutmeg, and salt to taste
Mix, bring to a simmer, and cook for a few minutes, stirring constantly, until the mixture is smooth and uniform
Remove from heat and reserve
For the mayonnaise
Place egg yolks and whites in a blender and start blending
Add olive oil slowly while continuously blending
Add lemon juice, continue blending, and gradually add more oil until the mixture is creamy and thick
Assembly of the dish: arrange cod chunks with the resulting sauce in the center of a refractory mold
Around it, place the potato puree
Over the cod chunks, place the mayonnaise
Heat or grill to brown
